Gluten Free Cinnamon Orange Walnut Cookies

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Try this simple, tasty twist with a box of reliable Hodgson Mill Gluten Free Cookie Mix!


  • 1/2 cup butter, softened
  • 3 Tbsp. vegetable oil
  • 1 box (12oz) Hodgson Mill Gluten Free Cookie Mix
  • 1 egg, large
  • 2 tsp vanilla
  • 2 Tbsp. orange zest
  • 1/2 tsp. cinnamon
  • 1-1/2 Tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup walnuts, chopped


Preheat oven to 350˚F. 

Line a baking sheet with parchment paper or spray with nonstick spray.

In a mixing bowl, cream together butter and vegetable oil with a mixer until fluffy.  Add cookie mix and blend completely. Add egg, vanilla, orange zest and 1/2 tsp. cinnamon; beat until completely blended.

Drop dough by rounded tsp. onto prepared baking sheet, about 3-inches apart. Mix 1/2 tsp. cinnamon into 1-1/2 Tbsp. sugar for topping. Flatten each cookie to1/4- inch thick using a glass dipped in topping mixture.  Sprinkle a pinch of topping on each cookie.

If adding walnuts, sprinkle a few on each cookie and press with the glass again to push the nuts into the cookie. Bake cookies at 350˚F for 13-15 minutes or until edges are lightly browned.

Cool on rack or countertop. Keep in sealed container up to 1 week.

Makes 24 cookies Print this Recipe

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